We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Miso-Maple Salmon
with Sesame-Roasted Cabbage & Garlic Rice
30 MIN
2 Servings
From the Test Kitchen
Pickled vegetables are a favorite in Asian cuisines for adding balancing acidity to rich flavors, which you’ll create here simply by marinating cucumber with a bit of rice vinegar and salt—the perfect accompaniment to our glazed salmon.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories700 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 Skin-On Salmon Fillets
-
½ cup Long Grain White Rice
-
2 cloves Garlic
-
1 Persian Cucumber
-
½ lb Red Cabbage
-
1 Tbsp Sweet White Miso Paste
-
1½ Tbsps Maple Syrup
-
1 Tbsp Rice Vinegar
-
1 Tbsp Sesame Oil
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the glaze
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; medium dice the leaves. Peel and roughly chop 2 cloves of garlic. Halve the cucumber lengthwise, then thinly slice crosswise. In a bowl, whisk together the miso paste, maple syrup, and half the sesame oil.
2
Roast the fish & cabbage
Line a sheet pan with foil. Place the diced cabbage on the foil. Drizzle with the remaining sesame oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Coat the other side of the foil with 2 teaspoons of olive oil. Place the seasoned fish on the oiled side, skin side down. Evenly top the fish with the glaze. Roast 14 to 17 minutes, or until the cabbage is browned and tender when pierced with a fork and the fish is cooked through.* Remove from the oven.
*An instant-read thermometer should register 145°F.
3
Make the garlic rice
Meanwhile, in a small pot, combine the rice, chopped garlic, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
4
Marinate the cucumber & serve your dish
Meanwhile, in a bowl, combine the sliced cucumber and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Serve the roasted fish and cabbage with the garlic rice. Garnish with the marinated cucumber (including any liquid). Enjoy!
1
Prepare the ingredients & make the glaze
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; medium dice the leaves. Peel and roughly chop 2 cloves of garlic. Halve the cucumber lengthwise, then thinly slice crosswise. In a bowl, whisk together the miso paste, maple syrup, and half the sesame oil.
2
Roast the fish & cabbage
Line a sheet pan with foil. Place the diced cabbage on the foil. Drizzle with the remaining sesame oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Coat the other side of the foil with 2 teaspoons of olive oil. Place the seasoned fish on the oiled side, skin side down. Evenly top the fish with the glaze. Roast 14 to 17 minutes, or until the cabbage is browned and tender when pierced with a fork and the fish is cooked through.* Remove from the oven.
*An instant-read thermometer should register 145°F.
3
Make the garlic rice
Meanwhile, in a small pot, combine the rice, chopped garlic, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
4
Marinate the cucumber & serve your dish
Meanwhile, in a bowl, combine the sliced cucumber and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Serve the roasted fish and cabbage with the garlic rice. Garnish with the marinated cucumber (including any liquid). Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered